Ivy Gourd (Tindora/ Kovakka/ Tendli) Stir Fry
Ivy Gourd, also known as Tindora or baby watermelon, is a tropical plant which grows as a vine. It is a popular ingredient in Indian, Malaysian and Thai recipes.
This is an ideal summer recipe - requires you to spend very less time in kitchen, without compromising on taste!
Servings: 2 portion
Ingredients
- 250 gm Ivy gourd ( Coccinia/Tindora/Kovakkai/Tendli )
- 1 Onion (medium size)
- 1 tbsp Mustard Seeds
- 1 tsp chilies Crushed (cayenne pepper)
- To taste Salt
Instructions
- Finely chop the onions.
- Cut the ivy gourds lengthwise into four pieces.
- Heat some oil in a pan, and splutter the mustard seeds.
- Add the onions and fry until they turn golden brown.
- Add the crushed chillies and fry for 15-20 seconds.
- Add the chopped ivy gourds, salt, and fry them in low heat with the lid open, while stirring occasionally. Fry to the crispiness that you want - usually a 15 min in low flame will suffice.
- Add some curry leaves and fry for another minute before switching off the flame. Serve hot.
- You can enjoy this stir fry just by itself, or with some rice and curry.
